Honey & Balsamic Roasted Brussel Sprouts

The much maligned Brussel Sprout is probably the most disliked vegetable on the planet.  In my family, only my husband and my mum love them – and they like them plain – no disguises or extra flavours to hide the distinctly ordinary taste – just steamed or boiled suits them fine…

Well – I think they are in serious need of some help and when I make them using this recipe, even I go back for a second helping.  Tart and sweet this is a lovely way to cook sprouts and roasting them gives an intense flavour which is lost amongst the boiled and steamed method…

The amount of honey and balsamic is up to you – I find myself talking in terms of “a generous splash” or “a big squeeze” when describing the quantities – try it to your own taste and see how you go…  One thing is certain – you will never go back to those insipid greenish balls of mush ever again…

Roasdted Brussel Sprouts

 

Ingredients: 

Brussel Sprouts

Splash of Olive Oil

Salt & peppers to season

Honey

Balsamic Vinegar

Method:

Trim the Brussel Sprouts and remove any old leaves.

Cut in half and toss with olive oil, salt & pepper

Place cut side down in a roasting pan lines with baking paper

Roast at 180c fan-forced for around 30 minutes or until browned and cooked though

Mix together the honey and balsamic and toss the sprouts until well coated

Serve immediately while still piping hot

 

Bon Appetit!   🙂

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